Try this Maple Brickle Nut Torte recipe, or contribute your own.Suggest a better description
Grease and flour two 8" or 9" round cake pans. In large bowl, blend all cake ingredients, except nuts, until moistened. Beat 2 minutes at high speed; fold in nuts. Pour batter into prepared pans. Bake 9" layers for 30-40 minutes; 8" layers for 35-45 minutes, at 325~. Cool 15 minutes in pans; loosen sides and remove from pans. Cool completely. In a small bowl, dissolve drink mix and instant coffee in hot water. Add powdered sugar, Bits of Brickle and margarine; beat until fluffy. Slice cooled cake into 4 layers; gently spread 1/3 filling between each layer. Frosting: In small bowl, combine Cool Whip and powdered sugar. Frost top and sides of cake. Garnish cake with whole or halves walnuts. Refrigerate cake for at least 2 1:41 PM hours.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 63 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 198.3mg||61 %|
|Sodium 66mg||2 %|
|Potassium 85.6mg||2 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.7g|
|Protein 6.8g||10 %|
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Calories per serving: 108
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